Cajun grilled chicken with bean salad & guacamole

Recipe for a delicious chicken dish - whether cooked on the grill or in the pan

This recipe is a wonderful summer dish for the barbecue, but you can also prepare it in winter in a frying pan.
Dried black-eyed beans are offered in most Turkish shops, they have to boil for about 3 minutes and leave to stand for 1 to 1 ½ hours. It is easier if you use canned beans.
Black-eyed beans or peas are a synonym for happiness and contentment in the Southern USA and are traditionally eaten at New Year````````s Eve.

Ingredients (for 4 persons)

For the chicken breast
4 skinless, boneless chicken breasts (each 150g)
1 tsp rapeseed oil
½ tsp dried Mexican oregano
½ tsp dried thyme
1 tsp smoked paprika
¼ tsp cayenne pepper or chili powder (to taste)
1 garlic clove

For the black-eyed bean salad
200 g black-eyed bean from a can
2 tomatoes
85 g sweet corn
2 scallions
25 g dried tomato in oil
1 lime
½ bunch coriander
salt, pepper

For the guacamole
1 avocado, stoned and peeled
¼ red chilli
½ tbsp olive oil
juice of 1 lime
½ bunch coriander

Directions

For the marinade: Peel the garlic and chop finely. Mix together with the oil, herbs and spices in a large sealable bag. Add the chicken breasts and mix thoroughly to cover. Bash the chicken with a rolling pin to flatten it a little, then set aside to marinate for at least 30 minutes.

For the bean salad: Wash, clean and dice the tomatoes. Drain the corn and the black-eye beans. Clean the spring onions and finely chop them. Drain the dried tomatoes and chop them. Rub the lime tray and squeeze the lime. Finely chop the coriander.
In a large bowl, mix all the ingredients for the bean salad. Season to taste with salt and pepper. Stir well and set aside.

For the guacamole, scoop the flesh from the avocado and put it in a medium bowl, chopping it with a fork tomake a paste. Clean the chillies, remove the seeds and chop them very finely. Wash, clean and chop the coriander. Add together with the olive oil and mix well. Season with salt and pepper.

Heat the grill. Line a grill pan with foil, place the chicken breasts on it and grill for 5 mins, checking occasionally. Once golden brown, turn and grill for a further 5-7 mins. Check the middle of the breasts after 5 mins and, if cooked through, remove from the heat.

Place 1 warm chicken breast on each plate, with some bean salad and a dollop of guacamole on the side. This goes well with fresh pita bread or baguette.

Image Source: Fotolia #140118836 © Bart